Description
This quick Asian dinner is a simple yet flavorful stir-fry, loaded with vibrant vegetables and a savory sauce. Perfect for busy weeknights, this dish comes together in just 20 minutes and is both nutritious and satisfying.
Ingredients
2 tablespoons olive oil
1 cup broccoli florets
1 red bell pepper, sliced
1 carrot, julienned
1 zucchini, sliced
1/2 cup snap peas
1/4 cup soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon fresh ginger, grated
2 cloves garlic, minced
2 tablespoons sesame seeds
Cooked rice, for serving (optional)
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the broccoli, bell pepper, carrot, zucchini, and snap peas. Stir-fry them for 4-5 minutes, until tender-crisp.
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic to create the sauce.
- Pour the sauce mixture over the vegetables and stir to coat everything evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
- Remove the skillet from the heat and sprinkle sesame seeds over the top before serving.
Notes
For a spicier kick, add chili flakes or sliced fresh chili to the stir-fry.
To make it a more substantial meal, toss in some cooked chicken, shrimp, or tofu.
Switch out the vegetables based on availability, such as mushrooms, asparagus, or bok choy.
For a gluten-free version, use tamari instead of soy sauce.
Leftovers can be stored in an airtight container in the fridge for 2-3 days. Reheat in a skillet with a splash of water or soy sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
